Low Fat Chilli Paneer : Indo Chinese Recipe

Chilli Paneer. Cubes of paneer coated in spicy indo-Chinese sauce. Indo Chinese is Indian style Chinese food.  This started as a popular street food in India and later on even restaurants started putting it on the menu-such is the taste and popularity of this dish. There are two ways it is made. Dry style, in which paneer chunks are only coated in the sauce.  Other way is with gravy wherein the sauce is kept liquid. Dry chilli paneer is mostly served as snack, starter or appetizer; whereas wet chilli paneer is served as side with fried rice or noodles. 

This is one dish that always pops in my mind when I am in hurry and guests are coming over for lunch or dinner. Because its easy and quick you don’t need much time to prepare it and because it is popular every guest will love it. So, ideal recipe involves frying paneer cubes and then mixing it in the sauce but I don’t like this method as it makes paneer very hard and rubbery. Here is my way to make Low Fat Chilli Paneer.

Ingredients:

225 grams paneer cut in cubes

1 capsicum/bell pepper, cut in cubes

1 onion large, cut in cubes

4-5 cloves of garlic, finely chopped

1 tablespoon ginger, finely chopped

2 green chillies, slitted

Black pepper powder, to taste

Salt, to taste

1 tablespoon soya sauce

½ tablespoon chilli sauce (red/green)

1 tablespoon corn flour

¼ tablespoon lemon juice or vinegar

1 teaspoon sugar

2 tablespoons sesame oil

1-2 tablespoons chopped green onions (green part only)

Method:

Boil 2 cups of water and add paneer cubes in it. This will make paneer soft. Drain water and keep aside.

Mix 4 tablespoons of water in corn flour and keep it aside.

Heat oil in a pan or wok. When oil gets very hot add garlic and ginger. Saute for 30 seconds.

Add slit green chillies and chopped onion. Saute for 10 seconds.

Next throw in chopped capsicum. Sauté for 10 seconds.

Add salt, sugar, black pepper, soya sauce, chilli sauce, lemon juice and corn flour mixture. Cook it for 30 seconds.

Throw in paneer cubes. Mix well so that paneer cubes are coated well with spices and sauce. Keep it covered for 1 minute.

Check salt and heat level. Adjust if needed. Garnish with chopped green onions and serve.

Notes:

Never add too much salt, remember soya sauce and chilli sauce also contains salt.

Make sure that you don’t overcook capsicum and onion. They should be bit crunchy.

Chinese food is cooked on high heat, this gives good smokey flavour. Do not leave it unattended.

Corn Cheese Chilli Toastie

Cheesy post today.

Lots of cheese talks, chats and pics :)

Specialty cheese brand, Castello, has a new addition to the range...Tickler Mature! Tickler Extra Mature Cheddar has many loyal fans with its distinctive, tangy taste but this new Mature variant offers a smooth and creamy alternative for those looking for something slightly milder.

Tickler Mature is perfect for any occasion, either on the cheeseboard or to help add some depth and zing to your everyday meals.  To celebrate the launch they wanted me to create my very own perfect Ticklertastic Toastie. To do so, I was sent complete toastie kit- an argos make toaster, waitrose gift card, two cheese samples, sourdough crisp bread, cranberry jelly.

First cheese that I tried was Aged Havarti. Castello Aged Havarti is based on the authentic Danish recipe for Havarti dating back to 1952. Made from traditional cheese methods with the addition of a special culture, the Castello Aged Havarti is then matured for 12 months. During the long maturation the crumbly but creamy texture and a rich, buttery taste with tangy notes is created. As it ripens the cheese also starts to develop small crystals for a richer taste experience.

What makes great cheese even better? Yes Pairing or Smorging. Smorging means relaxed way of eating. It means you don’t need to save your favourite cheeses for a special occasion or a traditional cheeseboard. Dive into your fridge and store cupboards to pull together a creatively crafted smørgåsbord using whatever you have to hand to compliment your favourite cheeses; salamis and hams, a jar of roast red peppers, boiled eggs, olives, leftover slices of meat – whatever takes your fancy!  Here is what I did:

• Ritz crackers with red chilli pesto
• Sourdough bread with dried fig
• Sourdough bread with grated carrots and black pepper
• On Olive croutons

(Read more about smorging ideas and tips HERE)

The cheese that I had to use to make toastie was Tickler Mature Cheddar which is Mature Devonshire cheddar perfectly balanced with a smooth and creamy texture, a hint of sweetness and a lively finish.  The perfect accompaniment on a sharing board! Castello Tickler Mature Cheddar is available exclusively at Waitrose at £4.00.

I decided to make Corn Chilli Toatsie. Imagine dollops of cheese, hot green chilies and crunchy corn bits spread between bread slices –oh yes insanely delicious. Finally, grilled on a pan till crisp and golden on outside and oozing melting cheese from inside –perfect. This is a kind of toastie that is good for anytime as a snack or a complete meal.

Ingredients:

(Makes 2 toasties)

4 slices bread

1 cup sweet corn

1/4 cup grated cheese

1 green chilli chopped

Salt to taste

Black pepper to taste

Lemon juice 1/4 teaspoon

2 tablespoon chopped coriander leaves

1 teaspoon olive oil

2 tablespoons butter

Method:

I used frozen corn so I just microwave it in water for 2 minutes. If using fresh, boil before use.

Heat oil in a pan and boiled corn. Also mix in cheese, chilli, salt, black pepper and lemon juice. Mix till cheese melts.

Add in coriander leaves and let mixture cool down a bit.

Take bread and apply butter on 2 bread slice. On the other two non-butter slice apply the 2 to 3 tablespoons corn mixture. Put the buttered slice on it and toast in the sandwich maker till golden brown.

Serve immediately.

Notes:

You can add boiled mashed potatoes also in stuffing.

Perfect as anytime snack, perfect for kids parties.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Havas PR UK and Castello for sending cheese and toastie kit.

Cheese Carrot Chilli Sandwiches: Guest Post

Long time back Rafeeda who blogs at The Big Sweet Tooth invited me to be her guest, I just couldn't say no. She has been a guest at her my blog before with her Vegetable Biryani. I have been so busy with my new job that I dont get time to visit any blogger friends but she is a working mom and still manages to visit everyone's blog and leave comments. Kudos to you Rafi.

Good Food: Good Friends: Good Life. Finger food or nibbles always reminds me of friendship, chats and gossips. That’s why I decided to share a sandwich recipe for her blog.

Cheese Chilli Carrot Sandwiches are cheesy, spicy and crunchy. Imagine dollops of cheese, hot green chilies and grated crunchy bits of carrots lay between bread slices –oh yes insanely delicious. Finally, grilled on a pan till crisp and golden on outside and oozing melting cheese from inside –perfect.

For those of you want to see the detailed recipe and notes-click to Rafi’s page.

One Bowl Chocolate Brownies: With Eggless Option: Upper Crust Cafe Style

Ummm!, Look what I baked today :)

Crusty on the top, soft and gooey inside....oh these brownies......!

Weekend just screams for brownies. No matter which part of world you are, having summer or winter, brownie is the thing that adapts to any circumstances. Cold night or a rainy, pour some hot chocolate sauce and you are all set. Sunny afternoon or scorching heat,   pop scoops of ice-creams and you are good to go. Thats what, chocolate doesn’t ask silly questions, it just understands.

Looking for more brownies recipes? Check these out:

Walnut Brownies

Eggless Banana Brownies

Ginger Brownies

Eggless Fudge Brownies

This is One Bowl Brownie recipe and thus you don't have to bother about the mess and washing those extra bowls and plates-bonus! I come from a small town in India, and I never knew about brownies, so during summer vacations when we visited naani ka ghar in Ahemdabad we used to taste all pastries, cakes and cookies that we saw on television.

If you have been to Gujarat you would surely know about Upper Crust, a cafe cum restaurant. It was there where I had brownies for the first time. Dense, moist and fudgy brownies served on hot sizzling plate, topped with scoops of vanilla ice-creams and generously poured chocolate sauce. One bite and it takes you to a place where chocolate dreams come true :) These brownies are sure shot attempt to those brownies ;)

Coming to today’s post. Yesterday Mr.Husband, to my surprise got some fresh roses. So it’s like summer in the house, colourful roses-red, yellow and pink sitting on the windows and corners my house making me feel alive and fresh. Just as a thank you I decided to bake these brownies. These are super chocolaty brownies and there are some variations you can do with this recipe (see notes).

These brownies stay well for 1 week so they are good to carry along while travelling. If you want, you can pack these brownies in some fancy elegant box and gift to your friends and relatives, nothing beats a homemade gift.  Having a summer party? Don’t know what to serve for dessert? Guests coming over? Whatever the question is, just bake these brownies and serve it as the last meal. Pair with ice-creams, chocolate sauce, nuts and sprinkles. These brownies, oh these brownies!

Author: Shweta Agrawal

Makes: 8-10

Ingredients:

Unsweetened Cocoa powder- 1/2 cup

Unsalted Butter- 1/2 cup

Sugar- 1 cup

Eggs- 2

All purpose flour- 1/4 cup

Vanilla extract- 1/2 tsp

Bitter sweet/ Dark chocolate, broken into small pieces- 1/4 cup

Salt- a pinch

Method: 

Preheat the oven at 170C. Grease the pan. I used glass rectangle pan.

Take microwave safe bowl and heat cocoa powder and butter on high for 20 seconds. Let it cool for 15 seconds.

To it add sugar and mix. Mix till sugar is half dissolved.

Add one egg at a time and mix well and quickly. Add another egg and mix.

Finally add in all purpose flour, salt and fold. Just mix don’t over mix.

Add in chopped chocolate. Pour the mixture in the pan.

Bake for 30-35 minutes or till when toothpick inserted in between comes clean.

Cool on a wire rack for 30 minutes. Cut and store in airtight container for 1 week. Warm for 5 seconds in the microwave before you serve.

Notes:

I used 70% dark chocolate. You can use less bitter one as well. Even Cadbury dairymilk. I used Green & Black's Organic Chocolate Bar.
To make eggless brownies, mix 2 tablespoons of flaxmeal with 4 tablespoons of water. Set aside for 10 minutes and use. Read more about it here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa

Don’t let sugar dissolve completely in the batter because sugar caramelizes and gives you those chewy brownies. Use brown sugar for better taste.

You can use chopped nuts such as walnuts, almonds or cashews in the recipe.

Don't panic if brownies don’t rise-they are supposed to be like that.

Serving suggestions: 
Serve with milk or coffee.

Pair with vanilla icecreams or chocolate icecreams. Pop some nuts or sprinkles on the top.

Serve with hot chocolate sauce or caramel sauce. Dust some icing sugar or cocoa powder for extra touch.

You can also have it topped with whipped cream and chopped fruits such as strawberries, bananas or raspberry.

100% Whole Wheat Pizza Dough: Thin Crust: Indian Atta

Happy June everyone!

Friday night was pizza night. Ever since I have learnt the way to work with yeast, I must admit I am little addicted to baking breads at home. Homemade pizza dough is a new feather in the hat. And moreover this is made with 100% whole wheat flour, indian atta-yeah Aashirwad or Pillsbury both will work perfectly fine for this recipe.

I know, as soon as you say pizza you think of calories, refined flour (maida) and lots of cheese; but I used whole wheat flour, very less cheese and good vegetable toppings which means lots of goodness without compromising the taste. You can use this basic whole wheat pizza dough recipe and make thin crust or thick crust; small medium or large pizza; decide your own toppings and have it piping hot, fresh right out of oven.

How much time does dominos, pizza hut or pizza express takes to deliver so called ‘hot’ pizza? 30 minutes? 40 minutes? Well if you have the dough ready, then this pizza will take only 12 minutes. Exciting? You don’t have to count the calories, or worry for you kids’ health- it will be like indian bread (roti or paratha) with tons of veggies and the amount to cheese you feel is right. Smiling? Happy?-I am sure you are.

What more, I bring before you step by step pictures so that you understand well. Please please and please dont keep yourself away from having pizza- this is the Best Whole Wheat Pizza Dough.

Author: Shweta Agrawal

Cuisine: Italian

Makes: 2 meduim size thin crust. Or 1 large thin crust.

Ingredients:

1 cup whole wheat flour (I used Indian Aashirwad brand)

1 teaspoon rapid instant yeast

1/4 teaspoon sugar

1/4 cup water

1 teaspoon basil (optional)

Salt to taste

2 tablespoons olive oil

5 tablespoons water

Method:

Heat water in microwave for 20 seconds. Water should be warm. To it add yeast and sugar. Set aside for 10 minutes or till you see yeast bubbled and frothy. (pic 1)
Next, sieve flour and salt in the yeast bowl. Knead the dough and keep adding 1 tablespoons of water at a time. (pic 2 and 3)
To the dough at 1 tablespoon oil and basil. Knead the dough for good 8 minutes. The dough should come together, must be soft and springy. (pic 4 and 5)

In a clean bowl add 1 tablespoon oil. Take the dough and coat it with olive oil. Cover the dough with cling film and keep aside in a warm place for 40 minutes. (pic 6)
After 40 minutes, the dough will be doubled in size. (pic 7)
Divide the dough in 2 equal parts. Take a pizza pan or a baking sheet. Grease the pan with some olive oil.
Preheat the oven 190C. 
Start rolling one part of pizza dough. I rolled into very thin crust. Place the rolled dough on the pan. Pinch the sides so that you have risen crust. Poke holes with fork on the rolled dough. (pic 8)

Spread any pizza sauce, cheese, toppings. Bake for 8 minutes at 190C.  (Pic 9 and 10)

Reduce the temperature to 180C and bake again for 4 minutes. The cheese must have melted. Cut and serve. (pic 11)

Notes:

You can freeze this dough. Put the dough in ziploc bag and freeze. When you want to use it, defrost and roll it out.

I made 2 thin crust (medium) sized pizza. You can use to make any size and type crust pizza.

Keep your dough in a warm place. I always keep it in the oven. A friend of mine who lives in hills covers the bowl with blanket and keep it in the dark place-for her this trick works.

You have to use a good quality olive oil for a nice texture. I recommend Colavita Extra Virgin Olive Oil.

Use active rapid yeast or also called as instant yeast. I used Allinson Easy Bake Yeast.

Veg Manchurian (dry and with gravy): Indo Chinese: Street Food

Ever since I posted this pic on Instagram, all of you have been asking for the recipe. Well I can understand your craze, after all every Indian is fanatical for Indo-Chinese food. Chinese food in India is in Indian style but with Chinese spices. We use black pepper, ajinomoto, soy sauce, vinegar but make it super spicy to suffice our taste. Every hook and corner you will see vendors selling indo-Chinese food- noodles, chow mien, spring rolls, fried rice, manchurian and what not. In fact we love Chinese inspired meals so much that we even have Chinese khakra, Chinese dosa, Chinese tikki, Chinese samosa, Chinese pizza –the list is endless.

No matter what, everyone loves indo-Chinese food in India. Just say, let’s eat Chinese today and see the person’s face all lighten up-that’s what Chinese meal does to Indians.  We have restaurants catering only Chinese food in India; restaurants like yellow chilli, mainland china and five spice are super posh and expensive and then there are medium range restaurants like china town, china hut, china wok as well. We also have road side vendors selling Chinese dishes on small karts, so whatever your budget is, whatever ambiance you prefer, if you are in India you have to try our style indo-Chinese dishes.

Personally, I prefer the road style Chinese food. Imagine the row of stalls in the night with dim yellow lights. Rich families drive their luxurious long cars to these stalls and enjoy the food inside the cars; students are just happy and satisfied to have such tasty dish in their budget; some just stand at stalls and scoop into hot and spicy food and take pleasure in simple life. Serenaded by the constant stream of honking and foot traffic on one side and delicious smelling hawker on the other side-the scene is so lively, I tell you.

Indo Chinese meals that I have posted before are burnt garlic noodles, egg noodles, schezwan veggie noodles, whole wheat momos and schezwan ildi. Today it is the most popular indo-Chinese dish- Veg Manchurian. Machurian is made with grated veggies which is then deep fried. It can be eaten dry just like that or can be made with gravy or sauce (wet).

This is neither a healthy dish nor does this takes less time. Lot of time and ingredients is needed to make Manchurian- but don’t let that stop you from trying this dish. This is the best Manchurian ever, its spicy, garlicky and super rich in indo-Chinese flavours.

Ingredients:

(For balls)

1 and 1/2 cup grated cabbage/patta gobi

1 cup grated carrot/gajar

1/4 cup grated bell peppers/shimla mirch

¼ cup finely chopped spring onion/hari pyaz

1 green chilli chopped/hari mirch

2 tablespoon all purpose flour/maida

1/2 teaspoon black pepper powder/kali mirch

1 tablespoon chopped coriander leaves/dhaniya

1 teaspoon soy sauce

2 tablespoon corn flour/ corn starch

Salt to taste

Oil for frying

(For sauce)

2 tablespoon oil

1 tablespoon ginger chopped/adrak

1 tablespoon garlic chopped/lehsun

1 tablespoon finely chopped carrot/gajar

1 tablespoon finely chopped cabbage

3 tablespoons corn flour/ corn starch

1 tablespoon soy sauce

2 tablespoon tomato ketchup

1 teaspoon green chilli sauce

1 teaspoon vinegar

1 teaspoon sugar

2 cups water

2 teaspoons chopped spring onions for garnishing

Salt to taste

Method:

(for balls)

Heat oil in the wok for frying.

Mix cabbage, carrots, bell peppers, green chilli, spring onion, coriander leaves, soy sauce and salt. Keep aside for 5 minutes.

After 5 minutes, squeeze all the water from the veggies. Mix corn flour, all purpose flour and black pepper.

Make balls and deep fry in the oil. Fry till it is golden in colour. Drain on tissue paper and keep aside.

(For sauce/gravy)

Heat oil in a wok. When oil is hot, add ginger and garlic and sauté for 5 seconds.

Add finely chopped cabbage and carrots. Sauté for 5 seconds.

Add the remaining ingredients (except spring onions). Mix and let it boil for 8-10 minutes.

Add Manchurian balls in the sauce and serve.

Notes:

You can use ajinomoto or mono sodium glutamate but I have heard its not good for the body so I avoid it.

Fry balls on the medium heat so that they are cooked evenly on inside as well.

Always cook Chinese in the wok on a high heat. I used this Joyce Chen Carbon Steel Wok .

If you like thick sauce then add less water and more water for thin gravy.

Add more or less black pepper as per your taste.

I used Chings Green Chilli Sauce, Chings Dark Soy Sauce, Chings Chilli Vinegar. You can use white vinegar as well.  

Serving suggestions:

They can be served as it is without gravy as starters or appetizers.

You can serve it as a side with plain rice or boiled noodles.

Serve with bellpepper noodles, egg noodles or fried rice.

Aam Panna: Raw Mango (kairi) Drink: Indian Summer Cooler

If you have ever been to India during summers you will understand that summers in India are not the sunny, warm and bright like London. Summers in India mean scorching heat, sand storms and sweaty days. The sun used to be so hot that we were not allowed to step outside the house in afternoons. We would either sleep or gang up in the house with friends and cousins and play all sorts of indoor games such as carom, ludo, snack and ladder, dumb charades and what not. Unlike kids today, we did not play artificial games like candy crush saga or temple run. We had active childhood, we wanted to run, jump and play the real energetic games. Oh what days!

May is known as the mango month in India and no matter what my grandfather made sure that we get to relish seasonal mangoes. Raw mango or kacha aam or kairi or ambi was always bought in abundance. All the ladies of the house would sit in the veranda and chopped raw mangoes into wedges; carefully my grandmother would add oil and spices. She then mixed it all with her wrinkly hands and made sure that every piece of mango is coated with spices. Later the pickle was filled into the glass jars and had sun bath. After 15 days we got to eat the most hygienic, tasty and amazing pickle in the world.

[Raw Mango recipes- raw mango chutney,  raw mango instant pickle,  aam ka hing ka achaar]

When it stroked four in the clock my mom would serve us with all kinds of summer coolers such as massala chaas, lemonade, cold coffee , rose ice tea or anaar ka sharbat. Growing up we never had readymade drinks like coke, canned juice or soda. One summer drink that was must in the May was Aam Panna. Aam Panna is made with raw mangoes or green mangoes and is considered to be a very healthy drink. The ancient Ayurveda and age old wisdom of grandmothers insist on drinking Aam Panna during summers because of its medicinal values.  Raw mangoes have heat-resistant properties and thus this drink is considered as the best option to beat intense summer heat in India.

What is Aam Ka Panna? Aam panna is a refreshing drink made with raw mangoes (kairi) infused with Indian spices and is served chilled. Aam ka panna is also called as Kairi Ka Pani .There is no thumb rule recipe to make this drink and every household makes it in their own way. Some roast the mangoes on the direct heat of hob, some pressure cook and some just boil it in the water. I always use the pressure cooker method, even though I love the roasted procedure. I have electric hob here and thus the whole roasting becomes a  mess :-(. Anyways pressure cooker method is easy and quick. Things that are must in Aam Panna is mint, roasted cumin powder (bhuna jeera), black salt (kala namak) and chaat massala. You can either use jaggery (gud) or sugar to balance the sour taste from raw mangoes.

Ingredients:

5 small raw mangoes/kairi

1 teaspoon roasted cumin powder/bhuna jeera (notes)

1 and 1/2 teaspoon black salt/ kala namak (notes)

1 teaspoon chaat massala (recipe here)

5 tablespoons sugar

1/4 teaspoon black pepper powder/kali mirch

10 mint leaves

4-5 ice cubes to serve

Method:

Wash raw mangoes in the running water really well.

Chop raw mangoes in two parts and put in the pressure cooker with 1 cup of water on medium heat for 1 whistle.

When the cooker cools down and pressure is released, open the cooker. Remove the mango seeds and skin. Try to squeeze out as much pulp as possible.

In the mixer or blender, mix mango pulp, sugar, black salt, chaat massala, mint leaves, black pepper and cumin powder. Blend it all for 10 seconds.

Mix 2 glasses of water in the blended pulp and sieve it.

Serve it chilled with ice cubes.

Notes:

Use 1/4 cup of jiggery instead of sugar.

Take cumin seeds and dry roast it on the pan till you sense the aroma. Grind it into fine powder.

Black salt is pink in colour and is easily available in Indian grocery stores. I used Indian Black Salt.

The raw mangoes I get in the UK are very small in size (you can see in the pictures). You can use 2 large size mangoes.

Serving suggestion:

This makes as a great appetizer drink for summer parties.

Use the leftover in popsicle or kulfi moulds and serve it as lollies.
This is also great to serve with pani puri or gol gappe.

Platter it up with mixed veg kebabs and Mexican potatoeswedges.

Mango Lassi: Aam Ki Lassi: Restaurant Style

Last year UK government put a ban on import of mangoes. Whole summer season passed away and there was no sight of mangoes. Friends and family in India uploaded the pictures on facebook and instagram of/with mangoes-ah I was so jealous. There was a time when I hated mangoes; because the fibre would stick in my teeth and the heat of mangoes would give me horrible pimples on my face. For me mango was confined to readymade Indian drink such as slice or mazza or frooti.

Then I got married to a mango addicted person, someone who can live on mangoes. I gave him all possible reasons-cum-excuses on why I hate mangoes, but he only smiled. One day, he got alphanso mangoes from a very old and famous Mumbai vegetables/fruits market. Quietly he kept the box of mangoes in the fridge. Next morning, he soaked two mangoes in the water for two hours. He came in our room; he had two plates, one knife and 1 fork with him. While was getting grumpy seeing the mango, he just dint react. Very carefully he peeled the mangoes with the knife, and neatly chopped mangoes into small pieces (that was the tidiest mango chopping, I ever saw). He picked one tiny piece with a fork and asked me to smell it. Okay, I said and sniffed. Now eat it, he said. No way, I replied. Just one piece, he forced. I opened my mouth and gulped. And it was summer in my mouth- fresh, pulpy, sweet and juicy mango; yummy I said in excitement. He smiled, gave the plate and fork to me and said, enjoy! And that is how and when I fell in love with alphonso mangoes.

[Raw Mango recipes- raw mango chutney,  raw mango instant pickle,  aam ka hing ka achaar]

My relation with mangoes has gone stronger after coming to London, I tried many mango recipes. I have prepared classic Indian mango phirni; eggless mango mousse with canned mango pulp; I treated my husband with mango mousse cake on his birthday two years back; you can see gujarati keri nu ras (aamras) recipe on my blog too; or check French mango crêpe cake if you like something fancy. Today it is a simple and easy mango drink that is very famous in the UK, called as Mango Lassi.

Also, mangoes are the favorite fruits of my two mothers, maa and mom in law, so I just timed it right for Mother's day :) In case you are still wondering about gift ideas, then see my post on 5last minute budget gift ideas for mothers' day.

Lassi is a Punjabi (north Indian) drink that is relished during summers. I explained in detail about lassi in the post of Strawberry Lassi. There are many ways to make it and no one way is right or wrong. Basically mango pulp and yogurt (dahi) are the two main ingredient, rest all depends on your preference. Ingredients like cream, rose water, milk, ice cubes, sugar, mint leaves, saffron (kesar), cardamom (ilyachi) are the elements that you can add or omit depending on your taste.

The lassi recipe I am sharing today is one that we get in the Indian restaurants here in the UK. Restaurant style mango lassi is sweet and thick, dark yellow in colour, garnished with saffron threads. You can see lots of modifications in the notes below.

Ingredients:

2 ripe mangoes (I used alphanso)

1 cup yogurt (I used full fat)

2 tablespoons sugar

1 teaspoon saffron/kesar

4 ice cubes

2 tablespoons milk

Method:

Peal mangoes and remove all the pulp. Discard the seed.

In the blender, blend yogurt, mango pulp, sugar and ice cubes.

Heat two tablespoons milk. (I used microwave for this). Mix 1/2 teaspoon of saffron in the warm milk.

Put saffron and milk mixture in the blender and blend again.

Serve in glasses. Garnish with remaining saffron threads. Serve chilled.

Notes:

You can use cream for creamy and velvety texture.

For thinner lassi, use 1/2 cup milk and 1/2 cup yogurt.

You can add vanilla essence, cardamom or rose water for flavour. However I feel these ingredients are more powerful and thus the real mango taste subsides.

Mixing saffron in milk gives dark yellow colour to lassi, however this is optional. You can skip saffron for garnishing as well.

Quantity of sugar also depends on mangoes. Adjust the sugar depending on how sweet the mangoes are.

Saffron is available in any Indian grocery store. I used Mehr Red Saffron.

Serving suggestions:

For a party, serve in fancy wine glasses. Garnish with rose petals, saffron threads, chopped nuts.

It is filling too, you can give it your kids as an evening snack, or have it as post-workout or gym snack.